hi everyone, i am looking for a wood and gas combo brick oven for commercial use, i am currently practicing on the brick oven i has made at my home terrace( i had posted the pics sometime back ie. wood fired oven in the making) i have searched the forum and have come across 40 inch 46 and 60 inch oven but they were all wood and not gas. i am looking for a complete design preferably 43 inch hearthwith wood gas and low dome as i would not be using for grills OR any large stuff and i also read that low dome heats faster and stays hot longer. we don't have brick oven makers here in India so i know someone who makes industrial furnaces and chimneys with refractory bricks and fire cement and when i showed him the brick oven he said he can finish it with good insulations on top and hearth with gas provided i give him the design and hence this posti kindly request to to share your views with some diagrams /

43 inch for commercial uselow dome gas and woodplan to make the oven on stand so that it can be moved

scott123

Heat retention is a matter of insulation, not dome height. A lower dome might heat a bit faster because of it's proximity to the flame, but I'm not sure it's worth the additional engineering a low dome oven requires. As far as reasons for a low dome oven are concerned, there's only one worth the extra hassle- 60-90 second Neapolitan pizza. If that bake time is your goal, then here's the links to assist you in building one

The hole needs to be on the side of the oven and, from photos I've seen, it's generally lined with steel pipe that comes up from the floor a few inches.

If you're not planning on 60-90 second bakes, then I'd probably go with traditional pompeii plans, with the same hole for a gas burner. Some pompeiis are taller than others, so I'd go with a low-ish dome pompeii, but still a pompeii.